French | Lentil Salad with Sherry Walnut Vinaigrette
Posted on May 6, 2014
This makes a lot, you might want to cut it in half. You can omit the bouquet garni and it still turns out good.
Yield: 8 servings
2 cups French lentils, rinsed in cold water
1 bouquet garni
1 small onion, finely chopped
1 garlic clove, smashed
1 stalk celery, finely chopped
2 small carrots, finely chopped
1/2 cup toasted walnut oil
4 tablespoons sherry
4 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 small shallot, finely chopped
salt, to taste
ground black pepper, to taste
1 teaspoon sugar or less
2 tablespoons chopped capers
1/2 pound mixed baby greens, crisped
3 ounces walnuts (about 1/2 cup), toasted
Place the rinsed lentils in a saucepan with salted water to cover by an inch. Bring to a boil, skim off the foam, and add the bouquet garni, onion, carrot, celery, and garlic. Lower the heat, cover the pot, and simmer until the lentils are tender, about 25 minutes. Drain, remove the garlic and bouquet garni, and chill.
Whisk the oil, sherry, mustard, and vinegar together in a large mixing bowl. Add the shallot, salt, pepper, and sugar to taste. Add the capers and chilled lentils and toss well. Serve on individual chilled plates on a bed of greens sprinkled with toasted walnuts.
(Ref. "Lentil Salad with Sherry Walnut Vinaigrette" recipe, Home Chef's "Paris Bistro" class.)